LOB­STER CLAW STUFFED WITH SHRIMP AND SEA CU­CUM­BER IN A SPINACH AND CAR­ROT SAUCE

Epicure - - MASTERCLASS -

Serves 1

Prep time 10 min­utes Cook time 50 min­utes

spinach sauce

60g spinach, steamed 100ml wa­ter 100ml chicken stock 0.5g salt

10g starch

2 tbsp corn oil

1.1 Blend steamed spinach with wa­ter un­til smooth. Strain.

1.2 In a saucepan, boil chicken stock to­gether with the salt, starch and corn oil. Add spinach juice and boil for 20 min­utes un­til smooth. Strain and cool down.

1.3 Sep­a­rate the oil from the sauce. Keep sauce aside. car­rot sauce

80g car­rots, steamed 100ml wa­ter 100ml chicken stock 0.5g salt

10g starch

2 tbsp corn oil

2.1 Blend steamed car­rots with wa­ter un­til smooth. Strain.

2.2 In a saucepan, boil chicken stock with salt, starch and oil. Add car­rot juice and boil for 20 min­utes un­til smooth. Strain and cool down. 2.3 Sep­a­rate the oil from the sauce. Keep sauce aside.

lob­ster claw

1 lob­ster claw, boiled 80g shrimps, minced 10g corn­flour 100g sea cu­cum­ber, cooked 100ml chicken stock 40ml corn oil

20g enoki mush­rooms

3.1 Re­move the shell of the lob­ster claw and stuff claw with shrimp paste. Dust claw with corn­flour and set aside.

3.2 Boil sea cu­cum­ber in chicken stock for 2 min­utes. Place in the cen­tre of the serv­ing dish.

3.3 Heat ½ the oil to a high tem­per­a­ture and give the enoki mush­rooms a quick stir-fry. Place on top of the sea cu­cum­ber. 3.4 Heat the re­main­ing oil un­til smok­ing and pan-fry the lob­ster claw un­til fully cooked. Place on top of the sea cu­cum­ber.

as­sem­bly edible flow­ers, for gar­nish

4.1 Pour both sauces from op­po­site di­rec­tions onto the plate. Pour enough sauce so that both sides reach half­way, com­plet­ing the cir­cle.

4.2 Gar­nish with edible flow­ers, then serve.

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